Identification and Thermal Degradation Kinetics of Chlorophyll Pigments and Ascorbic Acid from Ditax Nectar (Detarium senegalense J.F. Gmel)
| Autor: | Claudie Dhuique-Mayer, Mady Cisse, Nafissatou Diop Ndiaye, Manuel Dornier |
|---|---|
| Přispěvatelé: | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), École Supérieure Polytechnique de Dakar (ESP), Université Cheikh Anta Diop [Dakar, Sénégal] (UCAD) |
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
Chlorophyll
Identification Lutein Hot Temperature Ascorbic Acid Réaction chimique Biodégradation 01 natural sciences chemistry.chemical_compound Food science ComputingMilieux_MISCELLANEOUS Traitement thermique Fabaceae 04 agricultural and veterinary sciences 040401 food science Senegal visual_art visual_art.visual_art_medium Thermodynamics General Agricultural and Biological Sciences Chlorophyll b Pheophytin Chlorophyll a Caesalpinioideae F60 - Physiologie et biochimie végétale Phéophytine Detarium senegalense Pigment 0404 agricultural biotechnology Botany Chlorophylle [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Pulpe de fruits Q04 - Composition des produits alimentaires Acide ascorbique Jus de fruits Vitamin C 010401 analytical chemistry Modèle de simulation General Chemistry Ascorbic acid 0104 chemical sciences Kinetics chemistry Fruit [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (22), pp.12018-12027. ⟨10.1021/jf203582k⟩ |
| ISSN: | 0021-8561 1520-5118 |
| DOI: | 10.1021/jf203582k⟩ |
| Popis: | Detarium senegalense J.F. Gmel (ditax) is a forest tree found in Senegal the fruits of which are characterized by an attractive green flesh with a high amount in ascorbic acid. It is generally consumed as a nectar in Senegal. In this study, the main pigments of ditax pulp were identified and quantified by HPLC-DAD. Pheophytin a (128 mg/kg), which represents 58% of the total pigments, followed by hydroxypheophytin a0 (33 mg/kg), chlorophyll b (24 mg/kg), and chlorophyll a (20 mg/kg) was the major pigment of ditax pulp. Lutein and ?-carotene were present in lower amounts (4.6 and 3.6 mg/kg, respectively). The thermal degradation kinetics of pheophytin a, hydroxypheophytin a0, and ascorbic acid were determined at temperatures ranging from 60 to 95 _C in ditax nectar. Pheophytin a was the most heat sensitive. Thermal processing induced the formation of degradation products such as pyropheophytin a and pyropheophytin b. The kinetics parameters have been calculated according to the models of Arrhenius, Eyring, and Ball. Following the Arrhenius relation, activation energies of pheophytin a, hydroxypheophytin a0, and ascorbic acid were, respectively, 79, 74, and 46 kJ mol_1. Losses calculated during isothermal treatments were close to experimental losses in pheophytin a, hydroxypheophytin a0, and ascorbic acid. The Eyring model can then be used to predict chlorophyll pigments and vitamin C losses during pasteurization of the nectar ( |
| Databáze: | OpenAIRE |
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